Braised Lentils on Toast
Author -Yields: 6 servings
Ingredients
- 2 tablespoons olive oil, plus extra for drizzling (if desired)
- 2 large carrots, diced
- 2 stalks celery, diced
- 1 medium white or yellow onion, chopped
- Kosher salt and freshly ground black pepper
- 1 bay leaf
- 1 1/4 cups lentils (I like French, beluga, or pardina lentils in this recipe)
- 1 or 2 sprigs fresh thyme, optional
- 1 cup red wine
- 3 1/2-4 cups vegetable broth
- Your favorite toast, for serving
- Optional: syrupy balsamic vinegar, chopped fresh greens, chopped tomato, vegan parmesan
Instructions
- Heat the olive oil in a medium pot over medium heat. Add the carrots, celery, and onion, along with a few pinches of salt and a turn or two of pepper. Cook for five minutes, or until the vegetables are tender.
- Add the bay leaf, lentils, thyme (if using), wine, and 3 1/2 cups broth. Bring the mixture to a boil, then reduce the heat to a simmer. Simmer, uncovered, for about 30 minutes or until the lentils are tender, stirring occasionally and adding the last 1/2 cup broth if the lentils get at all dry. The finished lentils should have a little soupiness and extra broth at the bottom of the pot. When the lentils are finished, remove the bay leaf, taste them, and adjust salt and pepper as needed. You can add an extra drizzle of olive oil, if you like.
- The lentils can be served with a cooked whole grain, in a bowl, with a fresh salad, or over toast. I like them best drizzled with a syrupy balsamic vinegar.
Notes
Adapted from Judy Rodgers' Lentils Braised in Red Wine from The Zuni Cafe Cookbook, via Nicholas Day.
Leftover lentils will keep for 5 days in an airtight container in the fridge.